PAPRIKA SNOEK WITH MEXICAN SALAD
SERVES 4 Preparation time: 10 min Cooking time: 15- 20 min
1 butterflied snoek 30 ml ( 2 T) smoked paprika salt and freshly ground pepper 15 ml ( 1 T) lime juice or lemon juice 15 ml ( 1 T) oil
1 can ( 410 g) wholekernel sweetcorn 1 can ( 410 g) red kidney beans 10 g fresh coriander, roughly chopped ½ red onion, chopped 2 chillies, chopped juice of 1 lime or lemon 1 avocado ( optional) salt and freshly ground pepper
Preheat the oven to 200 ° C. Line a baking sheet with foil and grease with nonstick spray. 1 Arrange the butterflied snoek, skin side down, on the prepared baking sheet. Rub with the smoked paprika. 2 Season with salt and pepper and drizzle the lime or lemon juice and oil over. Bake for 15- 20 minutes or until done. 3 Salad Mix the ingredients, season with salt and pepper and serve with the fish.
Sometimes you cut open a snoek only to find it’s pap ( the flesh has become mushy). Unfortunately it’s very hard to know if a snoek is pap before cutting it open. The mushiness is caused by an organism called Kudoa thyrsites. Experts say bigger snoek is more likely to be mushy than smaller fish. The organism is not bad for you, but the texture of a pap snoek makes it less tasty. Rather use it to make fishcakes or fish pâté. ( Source: SA Journal of Science, Nov/ Dec 2013)